These meals are invariably presented by extremely courteous, well mannered wait staff, often dressed better than their clients if not in the house uniform.
Here they were prompt, offering bread frequently, and quenelles of their celery salted house creamed butter
and attending to supplies of water and ice without needing to be called One expects nothing less. Here we are paying a little extra to enjoy being pampered. Dishes were presented at a reasonable rate.
and attending to supplies of water and ice without needing to be called One expects nothing less. Here we are paying a little extra to enjoy being pampered. Dishes were presented at a reasonable rate.
Some were extremely small but nothing like the extreme in this where a course has been known to be no more than an aroma, or a single small leaf, which we experienced at Alinea.
This, with a few comments, was our menu:
About as big as a double size jelly bean, the foie gras was liquid and unrecognizable!
Salt baked abalone, enoki,duck consommé
The consommé, which was delicious, was poured from a cute open mouthed ceramic porpoise.
The consommé, which was delicious, was poured from a cute open mouthed ceramic porpoise.
2009 Coteaux du Layon Carte d`Or Domaine Baumard , Loire Valley, France
Air dried tuna, two paper thin tiny slices with silken tofu, wasabi and a spot of caviar.
Air dried tuna, two paper thin tiny slices with silken tofu, wasabi and a spot of caviar.
2013 Soave Classico DOC, Pieropan, Veneto, Italy
Sustainably farmed, a very fine fish.
2012 Bannockburn Chardonnay, Geelong, Vic, Australia
School prawn, spring onion, red rice.
Not on the menu this was an incredible dish, wonderful texture, delicate flavour and textural variation.
A real go to dish if it is on their a la carte menu.
2012 Bannockburn Chardonnay, Geelong, Vic, Australia
School prawn, spring onion, red rice.
Not on the menu this was an incredible dish, wonderful texture, delicate flavour and textural variation.
A real go to dish if it is on their a la carte menu.
It is a shame to serve two tiny bites of a dish as excellent as this one is. Twic as much would be more satisfactory.
2013 Moulin A nt ‘Les Trois Roches’ Pierre Chermette, Beaujolais, France
2013 Moulin A nt ‘Les Trois Roches’ Pierre Chermette, Beaujolais, France
Six hours at 64 degrees resulted in this beautiful taste filled meat. Very satisfying dish.
2010 Starlane Merlot, Beechworth, Vic, Australia
2010 Starlane Merlot, Beechworth, Vic, Australia
The chef was apologetic and produced this.
Both were excellent! 2010 Agricola Punica Barrua IGT, Sardinia, Italy
Both were excellent! 2010 Agricola Punica Barrua IGT, Sardinia, Italy
Not overwhelmingly sweet, a good end to the meal
2013 De Iuliis Late Picked Semillon, Hunter Valley, NSW, Australia
cheese course is an extra $15
2013 De Iuliis Late Picked Semillon, Hunter Valley, NSW, Australia
cheese course is an extra $15
a la carte available Tuesday and Thursday 4 Courses $90 | 5 Courses $110 | 6 Courses $130
Our meal $235 including wine $145 without matched wines (I think!)
Score:16.5 /20Our meal $235 including wine $145 without matched wines (I think!)